Search Results1-13 of  13

  • 森奥 登志江 ID: 9000001329217

    藤田保健衛生大、総医研、応用細胞 (1999 from CiNii)

    Articles in CiNii:1

    • レンズ上皮細胞の培養に対するカプセル抽出物の影響 (1999)
  • 森奥 登志江 ID: 9000391764612

    椙山女学園大学生活科学部 (2005 from CiNii)

    Articles in CiNii:1

    • 発芽玄米が健常者の血糖値に与える影響に関する研究 (2005)
  • MORIOKU Toshie ID: 9000018766374

    Articles in CiNii:10

    • がんの化学予防における食品の役割 (2000)
    • An effect of the new establishment of additional fee for nutrition management on nutrition management business of a hospital registered-dietitian (2010)
    • Effectiveness of Day-service Use on Nutritional Status, ADL and QOL of the At-home Frail Elderly (2010)
  • MORIOKU Toshie ID: 9000254083088

    椙山女学園大学家政学部 (1984 from CiNii)

    Articles in CiNii:1

    • Investigation on the Actual Conditions of the Processed Food in Oshika Village, Nagano (1984)
  • MORIOKU Toshie ID: 9000254435805

    Faculty of Home Economics, Sugiyama Jogakuen University (1987 from CiNii)

    Articles in CiNii:1

    • Energy consumption during cooking practice determined by measuring oxygen intake and heart rate. (1987)
  • MORIOKU Toshie ID: 9000254490769

    椙山女学園大学家政学部 (1984 from CiNii)

    Articles in CiNii:1

    • Investigation on the Actual Conditions of the Dietary Life in Oshika Village, Nagano (1984)
  • MORIOKU Toshie ID: 9000254490919

    椙山女学園大学家政学部 (1985 from CiNii)

    Articles in CiNii:1

    • Daily Energy Expenditures of Eleven College Girls and Housewives Estimated from the Relationship between Heart Rate and Oxygen Consumption (1985)
  • MORIOKU Toshie ID: 9000254491125

    椙山女学園大学家政学部 (1986 from CiNii)

    Articles in CiNii:1

    • Quantity of energy consumption during mealtime of irritant foods from aspect of heart rate measurement. (1986)
  • Morioku Toshie ID: 9000002405573

    Articles in CiNii:22

    • 名古屋周辺地区の中高年者の食生活状況--味噌汁と煮物の食塩量 (1984)
    • 調理に用いた3種の異なる布巾の生菌数,変色度及び残存脂質量の比較 (1990)
    • 女子大学生と軽労作主婦の心拍数測定からみた消費エネルギ-量 (1985)
  • Morioku Toshie ID: 9000252898036

    Sugiyama Jogakuen University (1990 from CiNii)

    Articles in CiNii:1

    • Comparison of bacterial count, change of color and residual lipid content among three different dishclothes used in cooking. (1990)
  • Morioku Toshie ID: 9000253553902

    Sugiyama Jogakuen University (1984 from CiNii)

    Articles in CiNii:1

    • The Dietary Conditions of the Middle-aged in Nagoya and its District:The Salt Intake of Miso Soup and Nimono (1984)
  • Morioku Toshie ID: 9000256810134

    Articles in CiNii:1

    • Gustatory Effect of Mirin (Flavoring Sake) in Cooking:-With Reference to Tare (Sauce) for Spitchcocking- (1988)
  • Morioku Toshie ID: 9000256810301

    Articles in CiNii:1

    • Effect of Buckwheat Flour on Physical Properties and Sensory Qualities of Crepe Batter (1990)
Page Top